Masterclass: Making Blood Orange Marmalade & Curd with Estate Head Chef, Alan Stewart

Estate Head Chef, Alan Stewart, shows us how to turn the first of the year's blood oranges - fresh from Sicily - into two indulgently bittersweet conserves: blood orange marmalade and curd. Originally filmed LIVE at The Newt in Somerset.

[@billsais6820]

Is there a recipe?

[@nlpascal]

Video could use some editing. I dont need to see every step in real time. I recomend soaking the rinds in water for a milder taste or in the juice for full flavor overnight. This will soften tge rind and make it much more pleasant to eat. Ad the suger only after this step as the sugar will prevent softening.

[@m.macdonald]

I very much Ed enjoyed this video. I’m curious how long the inverted jars are considered shelf stable? And is this a common canning method in the UK? All North American preserving recipes call for the water bath canning method…

[@tonykruger871]

Video was way too long winded , could have been edited to a much shorter version .Did not watch to the end ! .